Effect Of Rapeseed Oil and Mineral Additive in Pig Diet on Physicochemical and Sensory Parameters of Cured Ham
Anna Salejda , Grażyna Krasnowska , Małgorzata Korzeniowska , Monika Mazur , Anna Zwyrzykowska-Wodzińska
AbstractThe aim of the present study was to investigate the effect of modifications of pig-feeding by additions of rapeseed oil and the humus-containing mineral additive Humokarbowit® on selected quality parameters of cured ham. Pig hybrids (Polish Landrace × Large White Breed) × Piétrain) were used in the feeding experiments. Humokarbowit® was added up to 4%. Rapeseed oil was added at the dosage of 10 g·kg−1 of complete diet. The physicochemical, technological and sensory qualities of prepared hams were evaluated. Supplementation of pig diet with rapeseed oil and humus-containing mineral additive did not change the technical parameters of the final product, namely, the yield of the production process and weight losses. Cured hams manufactured meat from pigs fed the supplemented diet were brighter and less yellow than cured hams of pigs fed a normal diet. The applied feed modification contributed also to better storage stability of the meat product color. The control and experimental products did not show significant differences in sensory value. Supplementation of pig diets with rapeseed oil and Humokarbowit® increased content of polyenoic—especially n-3-free—fatty acids, comparing to control group, as well as ratio between n-6 and n-3 FFA. Used additives were effective as feed component in prevention of changes in the fatty acids content of cured hams during storage. In summary, the addition of rapeseed oil and humus-containing preparation to pig diets had a positive effect on raw meat quality and may have a beneficial effects on human health by increased polyenoic fatty acids content.
|Journal series||Applied Sciences-Basel, [Applied Sciences (Switzerland)], ISSN 2076-3417, (N/A 70 pkt)|
|Publication size in sheets||0.5|
|Keywords in English||feed additives; pork; plant oils; sensory properties|
|ASJC Classification||; ; ; ; ;|
|License||Journal (articles only); published final; ; with publication|
|Score||= 70.0, 17-05-2021, ArticleFromJournal|
|Publication indicators||= 0; = 0; : 2018 = 0.985; : 2018 = 2.217 (2) - 2018=2.287 (5)|
* presented citation count is obtained through Internet information analysis and it is close to the number calculated by the Publish or Perish system.